Coconut Prawn Curry with Cashew Nuts
This delicious coconut prawn curry is a great winter warmer and can really benefit your immune system as it contains significant amounts of zinc and selenium from the prawns and the turmeric has powerful anti-inflammatory properties.
- 250g raw king prawns
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh turmeric, finely chopped
- 1 small (or half a large one) red chilli, deseeded and finely chopped
- 1 medium red onion, finely chopped
- 6/7 cm piece of fresh ginger, finely chopped
- ½ teaspoon garam masala
- ½ teaspoon ground coriander
- ¼ teaspoon cumin
- 1 tablespoon coconut oil
- 200g cherry tomatoes, cut into halves
- 150ml coconut milk
- 2 tablespoons desiccated coconut
- 200g cashew nuts, finely chopped
- 2 large handfuls of spinach leaves
- In a large, deep frying pan, melt coconut oil over medium heat.
- Fry onions until transparent.
- Stir in finely chopped garlic, ginger, and chilli and cook for another minute.
- Add the tomatoes and turmeric, season to taste with salt and fry until the tomatoes soften.
- Add garam masala, coriander, cumin, cashew nuts, and desiccated coconut and fry for a further 3 to 4 minutes, stirring to prevent sticking.
- Stir in coconut milk and cook for 1 to 2 minutes to blend the ingredients and flavours together.
- Add the prawns and cook until they have turned pink – 2 or 3 minutes should be sufficient (depending on their size) for them to be tender – be careful not to overcook which will make them tough.
- Add the fresh spinach leaves and allow enough time to wilt, but still retain their bright green colour.
- Serve on wholegrain basmati rice.